Directions

Line a 22cm(8.5in) square baking tin with baking paper.

To a food processor add dates. Process until broken up and forming a ball.

Add pecans, macadamias, almond meal, cacao powder, coconut oil, peppermint extract, salt and dairy free dark chocolate chips. Process until the nuts start to break down and mixture sticks together when squeezed between your fingers (you should still see some nut bits in the mixture).

Transfer to prepared baking tin and spread mixture out evenly, smooth and press down firmly with the back of a spoon. Set aside at room temperature.

To make chocolate icing: Place all ingredients in a double saucepan over simmering water. Whisk continually while melting to emulsify the oil with the other ingredients. Spread mixture evenly over the top of the mint chocolate mixture. (Optional, melt dark chocolate chips with peppermint extract, mix well.)

Refrigerate until set. Lift out of tin using the edges of the baking paper, allow to sit at room temperature for 5 – 10 minutes before cutting into squares.